5 December 2010

You know that dessert was coming! If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas, or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market for our favourite comfort foods.With these personally imposed challenges my own culinary skills have been rejuvenated and back on track and I am once again inspired. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear!

Now you know a menu for friends and family would not be complete without dessert so I have chosen tiramisù for an outstanding conclusion to the first of many "bucket meals". While the conventional version of tiramisù calls for espresso-soaked savoiardi, I've found that other flavours can be incorporated into the dessert with great success. Do you remember my Raspberry Tiramisù for a previous challenge? Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for a tiramisù that is refreshing and irresistible. This has been on my "bucket list" since we received a generous gift of some homemade limoncello from Sandi of Seattle Pastry Girl back in October when Seattle area bloggers got together at Poppy.

Though Treviso is recognized as the birthplace of tiramisù, the precise origins of this phenomenally popular dessert are shrouded in mystery. One of the delights of making tiramisù is its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation. It has a chill time of at least 6 hours so think ahead. This dessert would even benefit more from standing overnight. Lemon is "my chocolate" so this refreshing version of this classic dessert appeals to me in more ways than one. Bring a ray of lemony sunshine to your holiday menu!!Sprinkle it with toasted almonds and a splash of gold dust.

To make syrup combine all ingredients in a pot and bring to a boil; reduce heat to a low simmer for about 10 minutes. Remove from flame and allow to cool down.

To make and assemble tiramisù beat together egg yolks and 4 tablespoons of sugar and 4 oz limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes. Be careful not to overheat or the eggs will cook and make the mixture lumpy.

Let this mixture cool and then fold in mascarpone cheese and lemon zest to achieve a smooth, creamy texture.

In a clean separate bowl using an electric mixer, beat egg whites while adding remaining 1 teaspoon of sugar slowly. Beat whites to a stiff peak.

Then fold egg whites into the mascarpone mixture. Do not over mix. Fold in just until combined.

Soak ladyfingers in the limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak or your tiramisù will be soggy) and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.

Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Top with toasted almonds.

Chill tiramisu, covered.

Serves 6 -8

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

This is probably better than the original. It's light and citrusy, which should appeal to anyone who may not enjoy coffee. Great job! Canele would be one of the more fun things to cross off the bucket list.

Lemon is your chocolat? Not mine... but I DO love it... and this is a lovely way for me to use some of my Limoncello...I had thought tiramisu hailed from Venice? That's where my research took me... I guess we will never know. I will have to look up your town... I am also surprised your bucket list is done. That must feel fantastic. Good for you. I have decided to do this, as well - in the new year - at least once a month. I would like to be as organized as you... and my list of "to do" recipes is long enough to do three a week for a year, for sure!Great project. I really enjoyed it.:)Valerie

What a delicious looking treat! My grandmother used to always make a dessert called lemon delight - and this kind of reminds me of it - but your dessert is way , more refined! My homemade limoncello is almost finished brewing, so I will have to make this!

I make my own Lemoncello - Italian of course. The Asian markets by us sell lemons and limes very inexpensively. This sound wonderful... will be a regular follower...pop over sometime - Jennifer jennsthreegraces

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.